The Presumptive Enumeration of Lactose Negative as well as Lactose Positive
            <i>Enterobacteriaceae</i>
            in Foods

Mossel, D. À. A.

doi:10.1128/am.5.6.379-381.1957

Cited by 20 publications

References 9 publications

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Enumeration of sulphite‐reducing clostridia occurring in foods

Mossel

1959

J Sci Food Agric

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For the presumptive enumeration of sulphite-reducing clostridia in foods, a modification of the Wilson & Blair type agar, containing no dextrose, 0.05% w/v Na2S0,7H,0 (SO, content about 25%) and rendered more selective by incorporating 10 p.p.m. of polymyxin B sulphate, has been found effective. It is recommended that the medium is incubated in oval cross-section (' Miller-Prickett ') tubes at 32O for up to 3 days.The medium permits the growth of faecal streptococci and staphylococci which form a background of white colonies which do not interfere unduly. However, many Proteus species produce black colonies in this medium and in many instances confirmation of a representative selection of the black colonies obtained is necessary.Where the cultures produce spores, purification for further study can be attained by heating the colonies for I min. a t 80" and subculturing in poured plates of sulphitepolymyxin-agar. If the strains are non-sporulating conventional purification methods should be applied to the unheated cultures, using this medium. Black colonies reisolated in one of these ways can be confirmed by examining their morphology and growth under aerobiosis and anaerobiosis, including catalase reaction, and, if required, further identified by studying fermentation of glucose, lactose, saccharose, milk and mannitol, the reduction of nitrate, the liquefaction of gelatin, and the formation of indole.

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Enumeration of sulphite‐reducing clostridia occurring in foods

Mossel

1959

J Sci Food Agric

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Bacteriological requirements for and bacteriological analysis of precooked (‘instant’) cereals and similar foods

Mossel

Dagneaux

1959

Antonie van Leeuwenhoek

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The destruction of Salmonella bacteria in refrigerated liquid whole egg with gamma radiation

Mossel

1960

The International Journal of Applied Radiation and Isotopes

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Thermal pasteurization being a borderline process, it was attempted to use ionizing radiation for rendering whole egg, intended for preservation by other methods than freezing, free from Salmondl~a~. Initial densities of about 107/ml of S. typhirauriura and S. s~nflmberg were used.Irradiation was carried out with a ca. 1500 c Coe°-source, the inoculated whole egg being packed in lacquered tins and kept at ca. 1 °C during this treatment.Six decimal reductions of the Salmonella-species tested were obtained at dosages of 2 × 10 ~ rad, nine reductions at slightly over 5 × 10 ~ rad. 'No effect of the use of specific recovery media or pre-treatments on the apparent dose value required for obtaining these reductions could be established.The odour of the whole egg and its functional properties appeared to have been impaired at dosages of I0 ~ rad, while the colour suffered from ca. 2 × 10 ~ rad. Therefore, the radiation pasteurization of liquid whole egg at ca. 1 °c cannot be considered a promising process. LA DESTRUCTION DE LA BACT]~RIE SALMONELLE DANS L'OEUF ENTIERLIQUIDE RI~FRIGI~RI~ AU MOYEN DU RAYONNEMENT GAMMA Vu que la pasteurization thermique est un proc~d6 marginal, on essaya l'emploi du rayonnement ionizant pour rendre libre de Salmonellae l'oeuf entier destin~ ~ la conservation par autres moyens que le gel. On utilisa des densit~s initiales d'environ 107/ml. de S. t2phimur~um et de S. senftenberg. Le rayonnement se fit avec unc source de Co e° d'envlron 1500 c, l'oeuf entier inocul6 ~tant enferm~ dans des bores m6talliques laqu6es, et maintenu ~ environ 1 °C durant ce traitement.

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The Presumptive Enumeration of Lactose Negative as well as Lactose Positive Enterobacteriaceae in Foods

Cited by 20 publications

References 9 publications

Enumeration of sulphite‐reducing clostridia occurring in foods

Enumeration of sulphite‐reducing clostridia occurring in foods

Bacteriological requirements for and bacteriological analysis of precooked (‘instant’) cereals and similar foods

The destruction of Salmonella bacteria in refrigerated liquid whole egg with gamma radiation

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